Superbowl Chili

Name: Superbowl Chili
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8
Cuisine: American
Ingredients: 15 oz Black Beans (15 ounces cans black beans, drained and rinsed); 28 oz Diced Tomatoes (28 ounces can diced tomatoes, drained); 2 pieces Carrot (2 mediums carrots); 2 tsp Chilli Powder (2 teaspoons tablespoons plus 1 chili powder); 2 tbsp Chipotles (2 tablespoons chopped chipotle chile pepper in adobo sauce); 4 tsp Cumin Seeds (4 teaspoons cumin); 0 pieces Coriander (chopped fresh cilantro); 2 tbsp Garlic (2 tablespoons finely minced garlic); 0 pieces Scallion (chopped green onions); 2 tsp Kosher Salt (2 teaspoons kosher salt); 3 lb Ground Beef (3 pounds lean ground beef); 0 pieces Lime (freshly squeezed lime); 6 cup Chicken Broth (6 cups to 7 reduced-sodium beef or chicken stock); 0 pieces Monterey Jack Cheese (monterey jack cheese); ¼ cup Olive Oil (1/4 cup olive oil); 2 pieces Yellow Onion (2 mediums yellow onions); 4 tsp Dried Oregano (4 teaspoons dried oregano); 1 ½ lb Sirloin Steak (1 1/2 pounds sirloin steak, cut into small chunks); 0 pieces Sour Cream (sour cream)

70 minAmerican

Servings8

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Gluten Free

Ingredients

For 8 servings

Black Beans15 oz · 15 ounces cans black beans, drained and rinsed
Diced Tomatoes28 oz · 28 ounces can diced tomatoes, drained
Carrot2 pieces · 2 mediums carrots
Chilli Powder2 tsp · 2 teaspoons tablespoons plus 1 chili powder
Chipotles2 tbsp · 2 tablespoons chopped chipotle chile pepper in adobo sauce
Cumin Seeds4 tsp · 4 teaspoons cumin
Coriander0 pieces · chopped fresh cilantro
Garlic2 tbsp · 2 tablespoons finely minced garlic
Scallion0 pieces · chopped green onions
Kosher Salt2 tsp · 2 teaspoons kosher salt
Ground Beef3 lb · 3 pounds lean ground beef
Lime0 pieces · freshly squeezed lime
Chicken Broth6 cup · 6 cups to 7 reduced-sodium beef or chicken stock
Monterey Jack Cheese0 pieces · monterey jack cheese
Olive Oil¼ cup · 1/4 cup olive oil
Yellow Onion2 pieces · 2 mediums yellow onions
Dried Oregano4 tsp · 4 teaspoons dried oregano
Sirloin Steak1 ½ lb · 1 1/2 pounds sirloin steak, cut into small chunks
Sour Cream0 pieces · sour cream

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Steps

1In a large heavy pot set over high heat, saute ground beef and steak chunks, stirring frequently, until browned, about 8 minutes. With a slotted spoon, remove beef to a plate and pour off the remaining liquid in the pan. (I used a strainer over a large bowl, and put all the meat in it to drain the excess fat off).
2Add olive oil to the same pot that you cooked your meat in and set over medium heat. When hot, add carrots, onions, and garlic and saute, stirring, until softened, about 5 minutes. Return beef to pot, and add chili powder, cumin, oregano, salt, and chopped chipotle chile; stir and cook 1 minute.
3Add tomatoes and broth. Bring to a simmer, reduce heat to a gentle simmer, and cook for 30 minutes more, stirring occasionally. Much of the liquid will cook down during this time.Stir in all but 1/3 cup of black beans and cook 5 minutes more. Mash reserved beans with a fork, and stir into the chili to give it extra body. If chili is too thick, stir in as much as 1 cup additional broth and heat several minutes to warm. Chili can be prepared two days ahead. Cool, cover and refrigerate. Reheat over medium heat, stirring often.Ladle into bowls and garnish with toppings. Enjoy!